• Kaleja restaurant in the historic center of Malaga is a real pearl, located not far away from the Picasso museum.

    The day before coming at Kaleja for dinner, we were making our way to the Picasso museum and actually passed by Kaleja without even noticing it because the entrance is so discreet. The night of our dinner we pushed the door and immediately loved the atmosphere, the chic and elegant design of the restaurant and its furniture.

    We were greeted warmly by the Maitre d’ and sommelier Julio Barluenga, but also by the smell of wooden fire.

    We sat at our beautiful table near the entrance and a waiter arrived with a jar of fresh water to pour in our glasses before Julio Barluenga asked which type of cocktail we would prefer to start. We chose the Kaleja Sour, which is a sophisticated version of Pisco Sour.

    The menu proposed by the chef Dani Carnero came with two amuse-bouche and fifteen dishes: three small starters, ten dishes and two desserts.

    With the first bite of Zurrapa's little donut, we knew right away that we were in good hands. The creativity, the flavor, the cooking and the products are the work of a great cook with a high level of know-how. The rest of the meal was pretty good with some outstanding dishes like “Foie gras on the tomatoes water”; “Hare ravioli with Bolognese marrow”; “Roasted peppers with Candela”; “Chamomile and anise ice cream, fennel and apple soup” and “Brulée with grilled corn cream”.The wine list was exceptional, as it should be, and Julio Barluenga served us very original and good wines, a tour of Spain’s great wines like Barranco Obscuro Ensayo De Burbujas 2016; Terroir Sense Frontieres Brisat 2019; Sicus Cru Mari 2013, Las Uvas De La Ira 2018.

    The service was examplary of how a service in a high-end restaurant should be: welcoming, warm, nice, with a sense of anticipation, flawless, efficient and most of all in French and in English.

    This is by far the best restaurant we have experienced so far this spring. We are very surprised that Kaleja does not even have a Michelin star though, as we previously ate at two Michelin stars restaurants that, in our opinion, did not display the same level of cooking and finesse as Kaleja.

     

    Kaleja

    Calle Marquesa de Moya, 9,

    29015 Málaga, Spain

    Tel : +34 952 60 00 00

    www.restaurantekaleja.com

     

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  • We reserved at Ta-kumi Malaga because we had heard of its good reputation and indeed the food was very good. Chef Antonio Jimenez is working under the supervision of Álvaro Arbeloa, Toshio Tsutsu y Emi Noda who also own the main branch in Marbella.

    We opted for the Fuji menu, served in eight dishes, from the aperitif of the day to the dessert. Each dish was a treat for the palate, the fish and seafood served according to market arrivals which makes them ultra-fresh like the oyster or four pieces of Nigiris. The dessert was a creamy iced mochi which was extremely smooth and very good.

    Ta-kumi Malaga has a nice cocktail proposal which we took with our menu.

    The service was very professional and efficient, and in English.

    If you love high-end quality Japanese food, Ta-kumi Malaga is a must go when you travel to Malaga. Reservations recommended.

     

    Ta-Kumi Malaga

    Calle Mundo Nuevo, 4,

    29012 Málaga, Spain

    Tel : +34 952 06 00 79

    www.restaurantetakumi.com

     

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  • La Cocina de Colacho is a gastronomic oasis located in Playa Blanca (Lanzarote) with a beautiful view of the mountain nearby.

    The exterior, with its groundbreaking sort of industrial-style design, unique geometric shapes and a glass façade immediately captures the attention of the observer. Inside, the arts and painting of the ground floor make for a perfect decor from which to enjoy a one-of-a-kind experience from start to finish.

    Behind the nickname “Colacho” is the chef Nicolas Machin, one of the rare chefs on the island to enjoy some kind of fame. Colacho concentrates in his kitchen, on the other side of the glass wall, while his wife Anabel plays Maître d’, welcomes the guests, serves the wines and the dishes prepared by her husband, all with energy and a huge smile to make the guests feel at home.

    For our dinner on April 20th, 2021, Colacho was cooking alone for his ten guests, us included. We could see the impact of the Covid pandemic on the restaurant and on the chef’s morale: it must not be easy to cook by yourself without your usual staff, but Anabel manages to keep her smile and joy to wait on her guests.

    Our dinner was à la carte. It was good, only good, with one dish standing out: the pork suckling that Littleboboon Junior had. We wish we could have discovered La Cocina de Colacho in other circumstances and enjoyed the chef’s full potential and talent, but with the Covid-19 crisis, everyone has to adapt to this difficult times : chefs, staffs, suppliers and customers alike.

    We wish Colacho and his wife the best. We truly hope they will recover fully from this sad time and, most importantly, be able to welcome their customers back to enjoy the chef's cooking and Anabel’s warm smile.

     

    La Cocina de Colacho

    Calle Velázquez, 15, 35580 Lanzarote,

    Las Palmas, Espagne

    Tel : +34 928 51 96 91

    www.lacocinadecolacho.com

     

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  • We discovered Macher 60 while driving from our hotel in Playa Blanca to the city of Arrecife on the island of Lanzarote. Our first impression was how beautiful the building was, and that immediately made us book a table for dinner the next day.

    Indeed, the architectural project of the owner, Antonio Hernandez, is quite a sight for sore eyes.

    His dream project came to life in 2006 with the name of La Tegala, now changed to Macher 60.

    The concept of Macher 60 is “Gastronomy and Art”. Canarian cuisine with style. Art pieces are displayed everywhere once you step inside and make your way through the bar to the main dining room -- even in the restrooms!

    As for the gastronomy part, we opted for the degustation menu called “Ruta de Sabores Canarios” with wine pairing. It came with six dishes and six wines, which was a real bargain at 38 EUR the menu, adding only 10 EUR for the wine pairing. Good value for a good meal.

    Each dish was well crafted, the products and ingredients were well sourced. There were two dishes that we really loved: the green peas soup with cream and violet flowers, and the duck breast with honey rum sauce and pretty mashed potatoes. The dessert, called the Sweet Little Point, was very refreshing, made with goat yoghurt, banana and cactus jam gofio crumble.

    The excellent wines were all locals except for the red wine which came from the Ribera del Duero, domain Linaje Garsea.

    The service was a one-woman show, extremely efficient, nice and, most of all, she spoke good English.

    The restaurant is probably one the most beautiful venues we’ve been to in the past two years. The food is good and well cooked. However, if it wishes to become a true gastronomic reference and a gourmet destination on the island of Lanzarote, the chef needs to up his game in terms of inspiration, creativity and refinement.

     

    Macher 60

    Carrer 35572 Macher,

    Las Palmas, Espagne

    Tel : +34 928 52 45 24

    www.macher60.com

     

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  • Naia is the best restaurant that we tasted in Lanzarote. We discovered it just by walking around

    Arrecife and along its small fishing port (a smaller version of Havana’s Malecon).

    Littleboboonette spotted a Michelin plate on the facade, so by curiosity we took a closer look. Luckily it was lunch time and the restaurant that was about to open. The waitress welcomed us and we chose a table on the terrace, overlooking the ocean.

    First, the waitress showed us the wine list which consisted of six white wines (all of them from Lanzarote) and seven red wines from Rioja and Ribera del Duero. After ordering our drinks she showed us the lunch menu for us to choose among five starters and six main dishes, plus two special dishes “du jour”. A short menu is always a good sign as that means that the chef is cooking fresh products and ingredients which indeed was the case at Naia.

    The chef, Mikel Otaegui, trained with the best chefs of San Sebastian, in the Basque country, and it shows as everything we ate at Naia was delicious. From the incredible tortilla to the sweet and salty salmon Teriyaki with Thai rice, or the sardines with avocado and cilantro, and his apple tart, the chef hit the bull’s eye with brio.

    The Lanzarote white wine we took was from the Florida bodega which was excellent for the occasion.

    The service by our waitress was all around very good and efficient.

    Chef Mikel Otaegui’s Naia is a real discovery and a must eat if you travel to Lanzarote.

     

    Naia

    Av. César Manrique, 33,

    35500 Arrecife, Las Palmas, Spain

    Tel :+34 928 80 57 97

    www.restaurantenaialanzarote.com

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